Magrino Public Relations
FOR IMMEDIATE RELEASE
NEW ORLEANS CULINARY & HOSPITALITY INSTITUTE (NOCHI)
WELCOMES INAUGURAL CLASS
New Orleans’ Premier Culinary School Strives to Cultivate Next Generation of Inspired Chefs and Culinary Visionaries with Opening
NEW ORLEANS (January 8, 2019) – New Orleans Culinary & Hospitality Institute (NOCHI) opened its doors yesterday, welcoming twenty-one students in the Culinary Arts and the Baking & Pastry Arts certificate programs. NOCHI is a non-profit institute that brings to New Orleans an accelerated culinary and hospitality training model, which includes industry-driven curricula, hands-on experience, and strong connection to the local culinary industry, all in a fast-tracked term designed to enhance learning outcomes for students.
The intensive 100-day program blends fundamental knowledge and technical skills in cooking and baking, as well as courses in product knowledge, health and safety practices, restaurant planning and career development. Over the five-month term, students will receive the critical foundation to become professional cooks or bakers and gain essential skills to be successful in their career paths.
NOCHI is grounded in furthering the city’s legacy of hospitality and contributing to its ongoing evolution by offering the certificate program for a fraction of the cost of competitors at $14,775. Additionally, approximately half of the inaugural class received tuition assistance from NOCHI supporters, including Coca-Cola, Entergy, Sysco, the Patrick F. Taylor Foundation, and collective giving from the Ella Brennan Scholarship Fund.
“We are thrilled to open New Orleans Culinary & Hospitality Institute and to welcome a bright group of aspiring chefs and bakers, as well as locals and visitors,” said NOCHI Executive Director Carol Markowitz. “New Orleans is at the forefront of the culinary and hospitality industry and we’re excited to introduce our inaugural professional training programs and enthusiast courses right in the heart of the city.”
NOCHI will take an engaging, hands-on approach to culinary education, offering enthusiast courses for home cooks, food and wine enthusiasts, and anyone wanting to better his or her skills in the kitchen. Courses will range in topics, including knife skills, seasoning fundamentals, Afro-Caribbean cuisine, and traditional New Orleans Creole cuisine and gumbo. Beginning January 10, NOCHI will offer its first enthusiast course in the fundamentals of cheese.
At more than 90,000 sq. ft. and five stories, NOCHI provides a setting where everyone can enjoy New Orleans-style food and hospitality. Students and guests can showcase their talents in teaching kitchens, a beverage lab, lecture classrooms, computer lab, and even at the on-site restaurant, NOCHI Café by Gracious. NOCHI is located at 725 Howard Avenue, New Orleans, LA 70130.
Photo #1 Caption: NOCHI Culinary Education Instructors Chef Zak Miller (far left) and Chef Allison Vines-Rushing (far right) with NOCHI’s inaugural class during orientation.
Photo #2 Caption: The Emeril Lagasse Foundation Culinary Lab at New Orleans Culinary & Hospitality Institute.
Photo #3 Caption: The Tuohy Family Baking & Pastry Lab at New Orleans Culinary & Hospitality Institute.